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Spicy Sriracha Egg Salad

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A vibrant twist on the classic egg salad with a spicy kick from Sriracha and crunchy veggies.

Ingredients

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  • 8 large eggs (hard-boiled)
  • 0.5 cup celery (chopped)
  • 0.25 cup green onion stems (thinly sliced)
  • 1 tbsp green onion bulbs (thinly sliced)
  • 7 medium radishes (diced)
  • 0.5 cup avocado mayonnaise
  • 1 tsp spicy brown mustard
  • 1 tsp Sriracha
  • 0.125 tsp cayenne pepper
  • Smoked Spanish paprika (a dash)
  • Salt (to taste)
  • Pepper (to taste)

Instructions

  1. Place 8 eggs in a pot, and cover with cold water. Turn on medium heat, and simmer for 20 minutes.
  2. Once cooked, remove and cool eggs for at least an hour before cutting.
  3. Once cool, chop your eggs into small pieces, roughly. Add your eggs to a mixing bowl and set aside.
  4. Slice 4 celery sticks into 4ths and chop. You’ll want ½ cup of chopped celery.
  5. Cut your green onion stems into thin pieces, aiming for ¼ cup of thinly sliced green onion.
  6. Thinly slice the bulbs of your green onion, aiming for at least 1 tablespoon.
  7. Dice 7 medium radishes into tiny pieces, similar in size to your celery.
  8. In a small bowl, combine ½ cup of avocado mayonnaise, 1 tsp. of spicy brown mustard, 1 tsp. Sriracha, ⅛ tsp. cayenne pepper, and a dash of smoked Spanish paprika. Sprinkle with salt and pepper. Stir to combine.
  9. Add the dressing to your chopped eggs. Carefully stir, then pour in all other veggies and mix it all together.
  10. Serve and enjoy your Spicy Sriracha Egg Salad!

Notes

This salad pairs well with toasted whole-grain bread or crisp lettuce. Adjust the Sriracha to suit your spice preference.

Nutrition

Find it online: https://lunarecipez.com/spicy-sriracha-egg-salad-recipe/

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